Roscón de reyes SIN masa madre, fácil y riquísimo ¡Como el tradicional! 
Easy, Delicious Roscón de Reyes (No Sourdough Starter, Just Like the Traditional!)
I've been under the weather all week, so I was planning to make the Roscón de Reyes I shared a couple of weeks ago as a test for Three Kings' Day, but I ran out of time. A friend made this version yesterday after watching a video, and it turned out great, so I made it too and we'll have it for breakfast tomorrow.
Easy, Delicious Roscón de Reyes (No Sourdough Starter, Just Like the Traditional!)
I've been under the weather all week, so I was planning to make the Roscón de Reyes I shared a couple of weeks ago as a test for Three Kings' Day, but I ran out of time. A friend made this version yesterday after watching a video, and it turned out great, so I made it too and we'll have it for breakfast tomorrow.
Cooking Instructions
- 1
First, prepare the milk by infusing it with the cinnamon stick, lemon zest, and orange zest to add flavor.
- 2
Next, flavor the powdered sugar. Place the sugar and citrus zest in a bowl and mix well. Set aside.
- 3
Put the bread flour in a bowl and add the eggs. Stir with a spatula.
- 4
Add the lukewarm milk (previously mixed with the fresh yeast until dissolved; it should not be hot) and mix until combined.
- 5
Add the margarine at room temperature (or softened in the microwave for a few seconds). Mix with your hands a bit to make it easier.
- 6
Add the 3 tablespoons of orange blossom water (or, if you prefer, a splash of rum or another liqueur at this point), then add the flavored sugar and mix a bit. Finally, add the salt and knead.
- 7
Transfer the dough to a floured countertop. Knead for about 15-20 minutes. The dough will change texture and should become elastic and not sticky. (Don't worry if it's sticky at first.)
- 8
Shape the dough into a ball and place it in a greased bowl (to prevent sticking). Cover with a towel or plastic wrap brushed with oil and let it rise for about 2 hours, until doubled in size.
- 9
Remove the dough from the bowl and gently deflate it by kneading for a couple of minutes. Shape it into a ball, then poke your fingers through the center and stretch it to form the traditional ring shape.
- 10
Line a baking sheet with parchment paper and place the roscón on it. Put a greased ring mold or similar object in the center to help keep the shape while rising. Let it rise for 2-3 hours. (I usually do this the night before breakfast.)
- 11
Preheat the oven to 350°F (180°C). Brush the roscón with beaten egg. Decorate with candied fruit and moistened sugar.
- 12
Sprinkle the moistened sugar on top and bake for 15-20 minutes. Remove from the oven and enjoy.
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